| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
5 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chicken broth |
| 1 |
tb |
Margarine or butter (up to) |
| 1 1/2 |
c |
Uncooked instant brown rice |
| 1/2 |
c |
Shredded carrot |
| 1/3 |
c |
Sliced green onions |
| 1/2 |
ts |
Dried rosemary or marjoram leaves |
INSTRUCTIONS
In medium saucepan, bring broth and margarine to a boil. Stir in remaining
ingredients. Reduce heat; cover and simmer 5 minutes.
Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff with
fork before serving. TIP: Use amount of rice indicated on package to make 4
servings.
CALORIES: 140 SODIUM: 230MG
CHOLESTEROL: 0MG FAT: 4G
CARBOHYDRATE: 22G SAT: 1G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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